Oven-baked loaded sheet pan nachos are a crowd pleaser for an easy weeknight dinner or a crave-worthy appetizer to serve on game day.
- 2 tablespoons olive oil
- 1/2 lb. ground beef
- 1 tablespoon garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 (12 oz.) bag tortilla chips (350 grams)
- 1 (15 oz.) can black beans, drained and rinsed
- 1/2 cup corn kernels, from frozen
- 1/2 cup black olives, sliced
- 1 cup white cheddar cheese, shredded
- 1 cup yellow cheddar cheese, shredded
- 1 cup tomatoes, diced
- 1 jalapeño pepper, sliced
- 1 tablespoon green onions, finely chopped
- 2 tablespoons sour cream
- Preheat oven to 400 F.
- Heat oil in a skillet for 2 minutes over medium high heat until the hot oil sizzles and shimmers. Add ground beef and garlic. Stir well to cook for 5-7 minutes until browned. Make sure to break up beef into small pieces to help even browning. Stir in seasoning including salt, pepper, paprika and cayenne pepper (optional) until well combined. Set aside.
- Arrange tortilla chips evenly on a half sheet pan. Sprinkle cooked beef, black beans, corn, black olives and cheese evenly on top.
- Bake for 12-15 minutes until the melted cheese turns golden brown and bubbly.
- Serve immediately and top with tomatoes, jalapeño, and green onions. Drizzle sour cream on top.
How to store: Transfer nachos to an airtight container and store for up to 3 days in the refrigerator.
How to reheat: Transfer nachos to a sheet pan and heat at 350 F for 5-10 minutes until crispy. I like to add extra cheese when I reheat because we usually finish the really cheesy pieces in the first round.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Bake
- Cuisine: Mexican
Keywords: sheet pan nachos, beef nachos, easy beef nachos, sheet pan beef nachos, sheet pan nachos with ground beef